Ingredients
-
-
2
-
1/2
-
1
-
1
-
1
-
-
3
-
2
-
-
-
-
-
-
Directions
Simply Blueberry & Lemon Muffins, From a Quick Cooking magazine from years ago I love how simple these are to put together using a biscuit/baking mix If using frozen blueberries, DO NOT thaw before adding to the batter These are BEST served WARM , Such a perfect, quick fix-up for blueberry muffins! These disappeared quickly I’m just lucky I managed a shot before these great little muffins were no more
I altered the recipe a bit First of all I only had about 3/4 cup sour cream So I made up the difference with almond milk No problem Also doubled the blueberries, and added about 1/2 teaspoon of vanilla flavoring Then, since I was out of lemons, I had to improvise: In a small bowl, I added about 1/4 c quick oatmeal and maybe about 2 Tbs brown sugar Mixed until it was all distributed Before popping muffins into the oven to bake, I sprinkled the oatmeal mixture evenly on top of each muffin Result? Delicious and beautiful to behold Thanks so much for a great keeper recipe, HokiesMom!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Your Oven to 400f. |
|
2
Done
|
in a Large Bowl, Combine the Biscuit Mix and 1/2 Cup Sugar. |
|
3
Done
|
Whisk the Egg and Sour Cream Together and Then Stir It Into the Dry Ingredients - Just Until Moistened. |
|
4
Done
|
Fold in the Blueberries. |
|
5
Done
|
Fill Greased or Paper Lined Muffin Cups Half Full. |
|
6
Done
|
Combine the Topping Ingredients (lemon Peel & Sugar) and Sprinkle Over the Batter. |
|
7
Done
|
Bake For 20-25 Minutes. |
|
8
Done
|
Cool 5 Minutes Before Removing from Pan to a Wire Rack. |
